I figured another soup recipe would be a good finish to this week’s marathon. I was struggling to choose between a nutritious beetroot soup (a recipe that has been in the ‘to do’ list for ages) and this creamy, cheesy, rich potato soup. Not much of a contest especially since it’s so much easier peeling and cutting potatoes as compared to beets.
I adapted this from here deleting the bacon (obviously!) and also the cream and flour. I replaced the celery with coriander and voila! Rich, tasty soup is served. The daughter finished it up in a jiffy which is the ultimate stamp of approval.
So here goes –
WHAT WE NEED
Olive oil 1 tbsp
Onion, medium 2
Carrot, small 1
Coriander stalks 8-10
Russet potatoes, medium 3
Milk 200 ml
Vegetable stock / water 300 ml
Cajun seasoning 1 tsp
Cheddar cheese, grated to garnish
WHAT TO DO
- Chop the onions, carrot and coriander stalks finely.
- Heat the oil and add the onions.
- Once the onions are translucent, add the carrot and coriander stalks and mix well.
- Was, peel and cut the potatoes into 1″ cubes.
- Add the potatoes to the other vegetables and let ten cook for about 5 minutes.
- Add the ilk, stock, Cajun seasoning, salt and pepper.
- Mix well and cover to cook.
- Let it cook for around 20 minutes till the potatoes are completely cooked.
- Cool and blend to a smooth purée consistency with an immersion blender.
- Warm the soup before serving.
- Garnish with cheese
This is my post for the Blogging Maraton under Root Vegetables.